Vanilla Bean Pudding

This pudding is a little loose set, creamier than our Chocolate Pudding that follows. A vanilla bean gives it an intense taste without the unwelcome hint of alcohol.

1 vanilla bean

3 cups milk (regular, low-fat, or fat-free)

1 large egg plus 3 large egg yolks, at room temperature

1⁄3 cup sugar

2 tablespoons cornstarch

1⁄4 teaspoon salt

• Split the vanilla bean in half lengthwise; run a paring knife along the inside of the halves, thereby scraping out the tiny seeds. Stir these and the bean’s pod into the milk in a medium saucepan set over medium-low heat; continue stirring until little bubbles pop up around the pan’s inner rim. Cover and set aside off the heat for 15 minutes.
• Fish the pod halves out of the milk, discard them, and return the pan to low heat, warming the milk gently just until wisps of steam come off its surface. Do not simmer.
• Meanwhile, whisk the egg, egg yolks, and sugar in a medium bowl until creamy, pale yellow, and quite thick, about 3 minutes.
• Slowly whisk about half the hot milk mixture into the egg mixture until smooth, then whisk this combined mixture back into the pan. Whisk in the cornstarch and salt until smooth.
• Set the pan over low heat (if you’re using electric heat, set the pan over an unused burner just now turned to low). Cook, stirring constantly, just until the first bubble appears, until thickened somewhat and glossy, 2 to 3 minutes. Divide among six 1⁄2- or 3⁄4-cup ramekins or custard cups. Refrigerate until set, about 4 hours or up to 3 days

Makes 6 servings